&noscript=1 />

Prep Time:
30 minutes

Cook Time:
1 hour (15 minutes for base, 45 minutes for baking)

Servings:
6 servings

Prep Time:
30 minutes

Cook Time:
1 hour (15 minutes for base, 45 minutes for baking)

Servings:
6 servings

Chicken and Biscuit Bake

INGREDIENTS

Chicken and Biscuit Bake

  • 2 C. (500 mL) cubed cooked chicken
  • 1 1/2 C. (375 mL) frozen green beans
  • 1 Tbsp. (15 mL) Crisco® All-Vegetable Shortening
  • 1 medium onion, chopped
  • 2 medium carrots, cut into julienne strips
  • 1/2 C. (125 mL) thinly sliced celery
  • 1 1/2 C. (375 mL) water, divided
  • 1/4 C. (50 mL) all-purpose flour
  • 1 tsp. (5 mL) dried parsley flakes
  • 1/2 tsp. (2 mL) dried thyme
  • 1/2 tsp. (2 mL) chopped chives
  • 1/4 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) freshly ground black pepper
  • 1 can (354 mL) evaporated milk
  • 1 1/2 tsp. (7 mL) instant chicken bouillon granules
  • Biscuits
  • 1 C. (250 mL) all-purpose flour
  • 1 1/2 tsp. (7 mL) baking powder
  • 1 tsp. (5 mL) dried parsley
  • 1/2 tsp. (2 mL) chopped chives
  • 1/2 tsp. (2 mL) salt
  • 2 Tbsp. (30 mL) Crisco® All-Vegetable Shortening
  • 1/2 C. (125 mL) milk

DIRECTIONS

  1. Heat oven to 375ºF (190°C). In 2-quart (2 L) casserole combine chicken and green beans. Set aside.
  2. In 2-quart (2 L) saucepan melt shortening. Add onion, carrots and celery. Cook and stir over medium heat until onion is tender.
  3. Add 1/2 C. (125 mL) of water. Heat to boiling. Reduce heat. Cover and simmer for about 12 minutes, or until carrots are tender. Stir in flour, parsley flakes, thyme, chives, salt and pepper. Slowly blend in remaining 1 C. (250 mL) water, evaporated milk and bouillon granules.
  4. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat. Stir into chicken and green beans. While the vegetable mixture is simmering, make the biscuits.
  5. Combine flour, baking powder, parsley flakes, chives and salt in small mixing bowl . Cut in shortening to form coarse crumbs. Stir in milk. Drop dough by spoonfuls onto casserole to form 6 to 8 biscuits. Bake, uncovered, at 375ºF (190°C) for 35 to 40 minutes, or until bubbly and biscuits are golden brown.